Deep Fryer Pot, 304 Stainless Steel Japanese Frying Pot with Oil Drain, Temperature Control and Lid, Tempura Deep Fryer Pot for Kitchen Stove/Induction Cooker French Fries Fryer Chicken 9.4"

Such a great purchase. Comes with thermometer which fits perfectly in the device. That way you can accurately gauge what temperature your oils at.Saves on oil, has a drain to easily store oil for later, has an oil drip, great engineering to hold the lid in place.Only thing is the thermometer is in Celsius not Fahrenheit, so one is going to have to do a quick conversion, everything else great.Honestly very impressed with not only the engineering but the value of the product. about it is amazing. Such a great purchase would recommend highly.

I’ve had this pot for over 3 years now and it’s still a winner. Cleans up well. I like the thermometer that comes with it to help me gauge oil temperature. The little rack on the inside of the lid is helpful. And I love that I can close the lid while frying, but I don’t have to worry about any condensation, exploding in my face.Is the metal thin? Yes, but it helps the oils heat up fast. If all you’re doing is frying eggrolls or chicken wings or tempura, it’s the perfect pot and it seriously reduces the amount of oil splatter in my kitchen. Would definitely buy again, but mine is still going strong!

Perfect for deep frying a small batch. It does what it is designed to do. Love the drain feature.

I haven't tried my fry pot yet, but it is the size I was expecting. So I'm sure l will be able to cook the food that l will like. With this pot you should be able to cook for 2-3 people.

This is the perfect size for at least two people. I like the thermometer that comes w it. It's a nice idea, but it only goes up to 200 degrees. What cooks for only 200°? I like the lid-rack that you can put the food on. It does mean less grease on the food and it goes back into the pot. The worst thing about it is the lid. The lid does not fit tightly. Once while i was putting food on the rack, part of the lid fell into the pot!So far the pot has been easy top clean. The lid, particularly the inside, has water/moisture stains, I guess that's what it is, will not come out so it's not shiny anymore, no matter how much you clean it. Also, when you lift the lid up by the handle, it's surprisingly not too hot.I would give 5 stars if not for the unsteady lid. It doesn't fit completely. That's the deal breaker. If I'm able, I'm sadly returning.

I have used this fryer 4 times since I received it in January. It makes frying foods very easy and clean. I have fried fish and chicken and both were very good. The crust was crispy and not oily, I wish the fryer was bigger because I could only fry 6 chicken drummies or 3 catfish filets. The grease does not spatter all over the stove. Be sure not to put in too much oil in the fryer; keep the oil even with the screws on the inside of the fryer. Do not close the pot while heating the oil or while it is frying food. This fryer is easy to clean; I had to wait until it cooled down. Then I was able to take it apart and clean each piece thoroughly. I did not submerse the thermometer in the water; I just wiped it clean.

I was curious about how this 304 stainless steel pot could be induction ready so I ran some tests. First, I tested it with a powerful magnet. It stuck to the body of the pot but not strongly. Second, I put two liters of water in it and put it atop my 1,800-watt Duxtop Induction Hot Plate and fired it up on full power. It took 17 minutes to reach a rolling boil. I next put a 2½ quart Calphalon saucepan on the same burner with the same amount of water. That took 10 minutes to reach a rolling boil. As a final test, I put two liters of water in my Staub 7 quart, cast iron Dutch oven and tried that. To my surprise, this also took 17 minutes to reach a rolling boil. Upon further reflection, I realized that the Staub, at 4333 grams plus 2000 grams of water, outweighed this 988g pot + 2000 grams of water by a little more than 2:1. The Calphalon saucepan weighs 1032 grams. In conclusion, this pot does work on an induction heat source just not terribly efficiently. The fact that a magnet sticks to it and that it works on induction at all indicates that it is not straight-up 304 stainless steel. The magnet sticks much more strongly to the base of the pot indicating that the base is magnetized whatever that means.I'll be back to update this review after I run some potatoes and egg rolls through it.Update: I put 2 liters of peanut oil in the pot and set the induction burner for 375°F. When I returned with 8 oz. of frozen fries, the thermometer this thing came with was pegged past 200°C (nearly 400°F). How much over I'll never know. I lowered the set temperature on the induction burner to 300 and waited for the indicated temperature on the thermometer to drop. It didn't. I went ahead and dropped the fries in and the oil immediately boiled over and made quite a mess on my patio. The fries were done in less than two minutes.The next day, I fitted this pot with a proper thermometer (Thermoworks ChefAlarm) and set the induction burner for 300°F. The temperature climbed right past 300 and then past 400 before I shut the induction burner down. Next, I decided to try controlling the heat with power level instead of temperature. I started at 3 (out of 10) and dropped it in half point increments to 1.5 with a three-minute pause between 3-minute tests to allow the temperature of the oil to fall. This is what I got:Power Min Max3.0 370 3772.5 361 3812.0 346 3591.5 331 344Next, I reread the manual for my induction burner to be sure it worked the way I thought it did. It is supposed to sense the temperature of the heated surface and adjust its power accordingly to maintain the set temperature. To be sure that this fryer pot was the problem, I repeated the test in the afore mentioned Calphalon saucepan. With the temperature set at 300°F, the temperature of the oil in the Calphalon pan bounced back and forth between 298 and 322 for 30 minutes.So, it is the pot not the induction burner that is the problem. If you attempt to use this pot on an induction burner with a set temperature, you are running a big risk of setting off a firebomb in your kitchen.

I bought two of these. They are great for frying anything.